Postdoc in advanced fungal microscopy - BRIGHT

Freelio; Denmark; Remote; DKK 420,000 - 540,000; Full time

Job summary

DTU BRIGHT is seeking a postdoc to advance the Mission 2 microbial foods program. The role focuses on imaging fungal growth in solid substrates, genetic engineering, and linking spatial organization to functional outputs.

You will plan and execute experiments, collaborate across disciplines, and contribute to open science practices in a dynamic, international team.

Qualifications

• PhD in biology or related field.
• Hands-on confocal microscopy in fungi is required.
• Experience with fungal genetic engineering (preferred).
• Experience with automated image analysis (preferred).
• Strong scientific writing and English communication.

Responsibilities

• Lead planning, design, and execution of experiments within the project.
• Coordinate activities with internal group members and external partners.
• Publish findings in high-impact international journals and present at conferences.
• Maintain high-quality documentation and reproducible research practices.

Job description

Om stillingenThis position is a part of BRIGHT's mission-oriented Microbial Food research programme (“referred to as Mission 2”), which aims to build an AI-powered framework for the rational design of microbial foods that meet four targets: consumer acceptance, health, sustainability and scalability. The first phase focuses on two fungal chassis, Aspergillusand Yarrowia, characterizing more than 500 prototypes through multi-omics, sensory analysis, life-cycle assessment and safety testing. Predictive models for flavor, texture, nutrition and process scale-up are trained iteratively through active learning. The scientific scope spans strain engineering, adaptive laboratory evolution, solid- and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability and cardiometabolic health, in collaboration with national and international partners. Filamentous fungi growing in solid-state fermentation systems represent a largely untapped resource for sustainable innovation in food, textiles, and biomaterials. Yet, these systems remain poorly understood at the level of structure and function. In liquid cultures, we are beginning to recognize that fungal colonies are not uniform entities, but highly organized systems with spatially distributed “labour,” leading to functional heterogeneity. Whether similar principles govern growth and differentiation in solid-state fermentation, where gradients, surfaces, and microenvironments are far more complex, remains largely unknown, but may be key to understanding variability in flavour, texture, and performance of fermented products. This project aims to develop a state-of-the-art imaging platform to directly visualize fungal growth in solid substrates using advanced confocal microscopy. Through targeted genetic engineering and fluorescent tagging of key metabolic and developmental processes, we will map how fungal activity is distributed across and within colonies in space and time. By linking this spatial organization to functional outputs, the project will reveal how “division of labour” emerges in filamentous fungi under solid-state conditions and how it drives heterogeneity in fermentation outcomes. Ultimately, this work will provide a mechanistic framework to improve our fundamental understanding of differentiation in fungal mycelium and for controlling and designing fungal processes with unprecedented precision. The project will be embedded in the Microbial Foods Mission at DTU BRIGHT allowing for substantial collaboration and networking across the Mission and its partners and it will be based in the Fermentation Cultures group at DTU BRIGHT, where we study fermented foods as living biocultural systems at the intersection of microbial life and human culture. Combining microbiology, mycology, ecology, evolution and genomics, we investigate the origins and evolution of food microorganisms, their interactions within fermented food ecosystems, and the genetic and ecological drivers of flavour, texture, and functionality. By using fermented food communities as model systems, we address fundamental questions in ecology and evolution while developing novel starter cultures, fermentation processes, and food innovations that support the green transition and more sustainable, healthy, and resilient food systems.

Responsibilities and qualifications

As a postdoc, you will take a leading role in driving the scientific progress of the project. You will be responsible for planning, designing, and executing experiments, coordinating activities with collaborators within the group as well as external partners, and ensuring the timely progression of the research.

• Deep understanding of the scientific literature on fungal heterogeneity and its ecological meaning
• Building a fungal imaging workflow for solid-state fermentation samples and making it accessible to others
• Genetic engineering of filamentous fungi
• Visualizing results and communicating findings to diverse scientific audiences
• Publishing research findings in high-impact international journals
• Presenting your work at international conferences and scientific meetings
• Collaborating closely with researchers across disciplines and contributing to an open, collaborative research culture

The ideal candidate has:

• Hands-on experience in confocal microscopy ideally of fungi (required)
• Experience with fungal genetic engineering (preferred)
• Experience of cryosectioning or related methods (preferred)
• Experience in automated image analysis (preferred)
• Experience with DESI or cars imaging (optional)
• A strong interest in fungal biology and ecology (required)
• Interest in public engagement and science communication (preferred)

In addition, you:

• Demonstrate a high level of motivation, curiosity, and scientific integrity
• Are able to work independently and take ownership of your research
• Take a proactive approach to identifying opportunities and solving problems
• Learn quickly and adapt effectively to new methods and challenges
• Have strong communication skills, including scientific writing and oral presentations in English
• Enjoy working in collaborative and interdisciplinary teams
• Are organized, structured, and committed to maintaining high-quality documentation and reproducible research practices

Salary and terms of employment

The appointment will be based on the collective agreement with the Danish Confederation ofProfessional Associations. In addition, supplements can be negotiated in accordance with DTU’s salary structure for scientific staff: www.inside.dtu.dk/en/human-resources/during-employment/salary/salary-structures .The period of employment is 2 years. Start date [telefon] or according to mutual agreement.

You can read more about career paths at DTU here .

Further information

Further information please contact group leader and senior researcher Leonie Johanna Jahn at [email] You can read more about BRIGHT below, and at www.bright.dtu.dk If you are applying from abroad, you may find useful information on working in Denmark and at DTU at DTU - Moving to Denmark .

All interested candidates irrespective of age, gender, disability, race, religion or ethnic background are encouraged to apply.

As DTU works with research in critical technology, which is subject to special rules for security and export control, open-source background checks may be conducted on qualified candidates for the position.

The Fermentation Cultures group

The Fermentation Cultures group investigates fermented foods as complex microbial ecosystems and as a foundation for developing sustainable foods for the green transition. By combining traditional fermentation practices with ecological and evolutionary perspectives, we draw on both traditional and scientific knowledge to create novel fermented foods and food processes. Our research explores how microbial diversity, genetics, and ecological interactions shape the flavour, texture, functionality, and stability of fermented foods, while also examining the origins of fermentation microorganisms and their co-evolution with human societies and food cultures. Using fermented foods as model systems, we address fundamental questions about microbial ecology, evolution, and host-microbe interactions, including how microbes interact with one another and communicate with humans through the production and perception of flavour.

BRIGHT - The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition

The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition (BRIGHT) is a major initiative based at DTU that aims to accelerate the development of biosolutions and strengthen the bio-based economy. BRIGHT serves as a hub for academic and industrial partners working together to unlock the potential of bioproduction. BRIGHT focuses on three main areas: Sustainable materials (Developing bio-based alternatives to fossil-derived materials), Microbial foods (Innovating food production through microbial technologies), and Microorganisms for net-zero agriculture (Creating solutions to reduce greenhouse gas emissions in agriculture). The goal is to develop and scale innovative biosolutions within these areas, ultimately creating sustainable and competitive alternatives to fossil-based products and processes that can make significant contributions to reducing global greenhouse gas emissions. BRIGHT Mission 2 aims to build an AI-powered framework for the rational design of microbial foods that meet four targets: consumer acceptance, health, sustainability and scalability. The first phase focuses on two fungal chassis, Aspergillus and Yarrowia, characterizing more than 500 prototypes through multi-omics, sensory analysis, life-cycle assessment and safety testing. Predictive models for flavor, texture, nutrition and process scale-up are trained iteratively through active learning. The scientific scope spans strain engineering, adaptive laboratory evolution, solid- and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability and cardiometabolic health, in collaboration with national and international partners.

DTU - For the benefit of society since 1829

DTU is one of Europe’s leading elite technical universities. Through research and education at an international top level, we create solutions to the major societal challenges of our time and help secure Europe’s global leadership in sustainable technological development. Since Hans Christian Ørsted founded DTU almost 200 years ago, our mission has remained the same: We develop and create value through the natural and technical sciences for the benefit of society. DTU has 13,800 students, 1,600 PhD students, and 6,500 employees. We work in an international environment and have an inclusive, stimulating, and informal work culture. DTU has campuses in all parts of Denmark and in Greenland and collaborates with the best universities around the world.